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DennisLinkletter

Everyday Misc Cooking Photos w/ details

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I bought a package of 4 cordierite  pizza stones. They are 7.5 inches square and 3/8 inch thick. Thought they might come in hand as heat shields or whatever.

Late the other night I started pizza and needed a quick setup so here is my first 7 inch pizza on the stone.

Loaded and ready to go on the KK at 530F.

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Baked.

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Great cooks all around, folks! Rocking the KKs!

Simple wing dinner last night. 3 different dry rubs (no sauce). Direct, main grate, started out at 275F and finished at 350F. Peach wood chunks.

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Plated with air fried duck fat sprayed fries, side salad, carrot & celery stix with blue cheese dressing and some Peruvian green crack sauce for the fries! Sorry no pic of the can, but a Cigar City Jai Alai (one of my favs!)

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Filet Mignon with “musket powder” rub I picked up in San Antonio this week. Hints of coffee in the rub.

sweet corn on the cob with “elote” rub from my friend @Tyrusthat my wife and I both really enjoyed 

grilled asparagus brushed with olive oil, butter, garlic, black pepper and topped with truffle salt. 
 

easy cook. Great results 

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Edited by Troble
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Peruvian ceviche

Grilled octopus marinated with lemon thyme & oregano from the garden, garlic, olive oil. Grilled with mesquite wood and finished with fresh squeezed lemon juice 

roasted garlic & olive oil cous cous 

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Had my parents over for the first time in almost a year, celebrated with some beef short ribs from butcher (first time cooking) and threw in a Chuck roast for smoking to use in some nachos as an experiment. Super happy with how it came out!

 

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Great looking beef ribs Snake, I only discovered how good these are with a KK.
I spun a couple of birds for Sunday dinner
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I had a hotter temp this time, about 220c, direct for first half of the cook, then indirect once the juice started dripping.
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Dry curry rub on one, home made BBQ rub on the other.
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Par boiled sweet potato and spuds around the edge of the grilling grate.
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Pretty tasty Sunday dinner with creamed mushroom onion sauce.
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Sent from my iPhone using Tapatalk

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Great job @Snake Plissken I’m sure your parents were thrilled, looks like you had a little fan coming after those nachos too! Great idea 

@Basher it’s been so long since I’ve seen a cooking post from you, did you remember how to use your KK? Pics looks like you did well, but perhaps it was  your boy cooking? 

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Great job [mention=3775]Snake Plissken[/mention] I’m sure your parents were thrilled, looks like you had a little fan coming after those nachos too! Great idea 
[mention=3378]Basher[/mention] it’s been so long since I’ve seen a cooking post from you, did you remember how to use your KK? Pics looks like you did well, but perhaps it was  your boy cooking? 

Still lighting the KK up at least twice a week Troble. Mostly boring cooks. I’m trying to keep my posts spectacular.
Kids sports are taking up much of my weekend time running between soccer, rugby, water polo, netball, cricket and soon to be rowing and athletics. Club and school crossover some of this doubles up.
I have a lamb shoulder and leg saved in the freezer for a low n slow and another spin.
Patiently excited about setting up the dry age fridge and the Parilla grill arrives next week.


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Nice cooks everyone! @Troble - you're killin' me with that grilled octopus! Brought back a good flashback to Greece. I put that grilled octopus dinner there in my top 5 all time best meals! Epic! 

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Good to hear @Basher you know I’m joking, I always get a lot of inspiration from your cooks and I’ve been missing yours 

today we had my daughters friends family over who’s from Japan so I tried to show off a bit of our local seafood 

made the Peruvian ceviche again, nailed it today use aji amarillo for the spice kick along with some local halibut and local rockfish 

Bluefin Tuna sashimi in soy sauce with a drip of siracha

Japanese yellowtail hiramasa served with a soy/lemon juice ponzu sauce, jalapeño and cilantro garnish 

grilled CA King Salmon served with quinoa w/carrots, celery & sweet onions (no plated pics as I was hosting)

ran the bluefin tuna and yellowtail dish back for dinner with the wife 

 

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Edited by Troble
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@tony b I have very fond memories of eating fresh caught octopus in Greek islands over a fire with lemon juice and that’s what I’ve been striving for. I did it once last summer and this attempt was even better as I used the lower grate abs got a great char on it and I used a ton of lemon thyme from my garden when I boiled it the night before and then marinated it overnight with lots of lemon thyme. When I see you at a San Diego beer convention I’ll grill octopus for you at my pad. Bet on it 

Edited by Troble
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11 minutes ago, Troble said:

When I see you at a San Diego beer convention

Thought that I had told you - they cancelled it as a live event. 😢 It's only virtual again this year. Disappointed is putting it mildly - 2 years in a row now! Fingers crossed that next year in Pittsburg will actually happen!

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Got to play with my new toy tonight - Easy Kabob. Just ran across it on YouTube and thought WTF, let's see if it actually works as well as in the videos. Cut to the chase - It Does! The tricks are a bit obvious - keep the meat cold and don't make it too wet/sloppy. 

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Mixed up a 50/50 batch of ground beef (90/10) and ground lamb, with some basic seasonings. Stuffed it into the gadget and ran the skewer through it.

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Works as advertised. Ignore the blobs at the ends of the skewers, that was just me slapping on the leftover meat onto the ends. The nice even part was made by the Easy Kabob.

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On the main grate at 325F, direct. No smoking woods. Short cook. 

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Plated with rice pilaf and served on Trader Joe's Naan with homemade tzadiki sauce. Side Greek salad. My favorite hot weather (it's in the upper 80s here - insane for this early!) wine - Vinho Verde. 

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1 minute ago, Troble said:

@tony bwell maybe you should just come out for a beer tour and Mexican escape 

Will definitely keep that option open. With the lockdown from last year over, I have a lot of trips to make up for now! 

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All fantastic looking cooks on this page.  The winner for me is...the octopus!  And the no-cook winner is the ceviche.  Yum!

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